Chicken Spinach Cups

Chicken Spinach Cups
Cooking Method
  • 1 beef bouillon cube
  • 1 jar prepared chicken or turkey gravy
  • 2 packages precooked deli chicken strips (chopped)
  • 1/2 boxes frozen spinach (thawed, drained, liquid squeezed out)
  • 1 cup cooked white rice
  • 1 can sweet corn (drained)
  • 2 packages frozen puff pastry sheets (thawed)
  • 1/2 cup hot water
  • salt & pepper to taste
  1. Preheat oven to 400 degrees F.

  2. Spray 2 muffin cup pans (12 muffins each) with cooking spray.

  3. Lay pastry sheets out flat and cut each into 12 squares. Gently stretch each square to fit inside the muffin cups, folding triangle corners around inside to line the cup. Press gently.

  4. In a large mixing bowl, combine hot water and bouillon cube. Stir until blended. Add chicken, spinach, cooked rice, corn, gravy, salt & pepper. Spoon about 1/4 cup of mixture into each prepared muffin cup.

  5. Bake in preheated oven for 15 to 20 minutes or until golden brown. Let cool in pan for a few minutes. Gently remove from pan with a fork.


Adapted from AllYou Magazine - March 2008 Issue